Ingredients for about 4 people :

1 duck breast with skin, 500 g. of bones 

a white onion, 1 carrot, a stalk of celery, a bay of leaf, a spoonful of pepper in grains

2 oranges, half a glass of dry brandy, ½ stick of cinnamon, a clove of garlic, 500 g of greated fresh ginger, 1 tablespoon of honey,  ½ tablespoon of conrstarch.


For the fried vegetables:

1 leek, 2 courgettes, 2 carrots, 1 aubergine, a little flour, extra virgin olive oil and butter for cooking.


Put the broken bones of the duck in a very large pan with a little olive oil, onion, carrot, celery, bay leaf, garlic, cut into small pieces.

Brown well until you have colored the bones and withered vegetables, sprinkle with brandy, then add salt and orange juice (leave the peels aside and cut them thin.)

Add a glass or two of water and slowly cook the sauce for about an hour.

Separately, take the breasts, cut them in cross line shape. Pass them in a pan to color well, then put them in a small baking dish and brush the skin with honey.

When the sauce is cooked, pass it through the strainer and make it thicker with a tablespoon of water and a tablespoon of cornstarch, add also some ginger.

At this point put the breasts in the oven at 200°C for about 5 minutes (the meat must remain dark pink, if necessary, in order to obtain a nice browning of the skin, brush again with honey).

Then put the sauce on the bottom of the plate, cut the breast into slices diagonally and put them on top of sauce. 

Garnish with the vegetables previously cut into fine julienne, the orange peel, floured and fried for a few seconds in hot oil.